Easy

Rice with cuttlefish and peas

Name: Rice with cuttlefish and peas
Prep time: 28 min
Cook time: 40 min
Total time: 68 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 300 g Rice; 500 g Cuttlefish (cleaned); 200 g Peas; 200 g Spring Onion; 6 g Garlic; 700 ml Fish stock (hot); 55 ml Extra virgin olive oil; 3 g Parsley; 0.3 g Black pepper; 1 g Salt

Total time1 h 8 min Preparation 25 min · Cooking 40 min · Resting 3 min

Preparation excluding the indicated waiting: 25 min · Cooking: 40 min · Resting: 3 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Fish: Ingredient to check: Fish stock. Molluscs: Ingredient to check: Cuttlefish. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Fish stock.

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Rice with cuttlefish and peas. Keep stock hot before adding to avoid interrupting cooking.

Jump to steps

25 minpreparation excluding indicated waiting

40 mincooking

3 minResting

4servings

2.224 kcalwhole recipe

556 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 8 min Preparation 25 min · Cooking 40 min · Resting 3 min

Preparation excluding indicated waiting: 25 min · Cooking: 40 min · Resting: 3 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Pescatarian Rice dish 1 to 2 hours Spanish

Allergens

View full classification 9 tags

Diet

Pescatarian

Dish type

Rice dish

Meal

Lunch

Preparation

Boiling

Appliances

Casserole

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Rice dish

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Soften chopped spring onions and garlic in oil for 10 minutes.
Dice cuttlefish, add with pepper and half the salt and cook gently for 10 minutes.
Stir in rice and pour in hot stock. Cook over medium heat for 10 minutes.
Add peas and cook for 8 minutes more until rice is tender. Taste before adding remaining salt.
Take off the heat, cover with a clean tea towel away from any flame and rest for 3 minutes. Serve with parsley.

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Ingredients

Method

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